Once a filmmaker in Haiti, Katherine Kean's trip inspired her to open Miami's Tap Tap, a Haitain eatery with bright, colorful murals. On Triple D, Guy devoured Haitian-raised Chef Gary Sanon-Jules's tender Kurobuta pork griot and the malanga fritters with the not-so-Haitian watercress sauce.
Special Dishes: Marinated Pork, Malanga Fritters, Pwason Gwosel (Whole Haitian Snapper)
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